honeycrisp apple pandowdy.

I have been hinting about this recipe all week, and I’m pretty excited to finally be sharing this honeycrisp apple pandowdy with you all today.

I’m sure you guys have noticed, but I have definitely switched into full-on fall mode. Don’t hate me, but I am loving creating these cozier recipes and using up all the perfectly sweet September apples.

I feel like this is OKAY. I mean, fall officially starts a week from today, so really I am just preparing you guys with all the delicious recipes…

You can thank me later when you’re baking up this pandowdy, smelling it’s amazingness as it bakes, and then enjoying every last warm, gooey bite. Yes, this apple pie is that good.

INGREDIENTS

• 6 tablespoons butter
• 4 1/2 pounds honeycrisp apples, sliced into 1/4 inch wedges
• 1/4 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup apple cider
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• coarse sugar, for topping
• 1/3 cup heavy cream

INSTRUCTIONS
1. Preheat the oven to 425 degrees F.

2. Melt the butter in a 10-inch skillet over medium heat and cook until lightly browned. Remove from the heat.

3. In a large bowl, combine the apples, brown sugar, flour, maple syrup, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt, and apple cider. Pour the mixture into the skillet with the butter and toss to evenly coat.

4. Place the pastry over the apples and press down gently to secure, tucking the sides of the pastry under the apples as best you can. Brush with the beaten egg and sprinkle with coarse sugar. Place the skillet on a baking sheet and bake for 20 minutes. Remove from the oven. Using a sharp knife, cut the pastry into large squares to create the "pandowdy".

for full recipes please see : www.halfbakedharvest.com

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